Using small, sharp knife; cut 1-1/2" slit at stem end on side of
each chili. Scrape out seeds; do not tear stems. Rinse out chiles.
Drain on towels. Mix next 9 ingredients. Season filling with salt
and pepper. Spoon about 1 ts into each chili. Do not over-stuff;
chili should close. Arrange chilies on baking sheet. Refrigerate.
Heat 3/4" peanut oil in heavy large skillet to 350°F. Blend in
remaining ingredients in large bowl. Dredge each chili in mixture,
coating completely. Add chiles to skillet (in batches; do not
crowd) and fry until golden brown, turning once, about 5 minutes.
Drain on paper towels and serve.
